FAMOUS LOUISIANA BOILED CRAWFISH
- In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat.
- In a large pot, combine 1 gallon water with garlic, onions, celery, and lemons. Bring to a full boil for 15 minutes. Remove from heat and chill.
LOUISIANA CRAWFISH BOIL
- Fill a large stockpot with the seafood boil, the water, and the salt. Bring to a boil over medium-high heat, cover, decrease the heat to medium, and simmer for 15 minutes.
- Add the potatoes, onions, lemons, and garlic. Cover, increase the heat to medium-high, and return to a boil; cook an additional 10 minutes. Add the corn, sausage, and crawfish. Cover and return to a boil; cook until the crawfish are bright red and cooked through, about 10 minutes. Serve immediately.
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- In a very large stockpot, bring 10 L of cold water to a boil over high heat. Add ½ cup of the seafood seasoning, the lemon halves, and the potato quarters. Bring the water back up to a boil and then cook for 8 to 10 minutes, or until the potatoes have softened slightly. Add the sausages and corn. Cook for 10 more minutes. Add the crawfish and cook for an additional 5 minutes.
- Drain off the water, and allow the seafood to cool for 3 to 5 minutes, until cool enough to handle.
- In the meantime, set up your serving table with a plastic tablecloth and plenty of newspapers. Pour the seafood right on the table. Sprinkle the remaining ¼ cup of seafood seasoning overtop.
- Break out the napkins and cold beer, and dip the pieces into the melted butter. Don’t worry about getting your hands dirty; it’s all part of the fun!
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Top Asked Questions
What is a crawfish boil?The crawfish boil is the quintessential Cajun feast. It brings together not only the traditions of living off the land and waterways of South Louisiana, but the communal nature of the crawfish boil and feasting with friends and family! 1 bag powdered crawfish boil seasoning (I like Louisiana or Zaderian’s)
How to cook crawfish on the stove?Directions. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes. Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.
How long do you boil corn for crawfish boil?Add potatoes; return to a boil. Boil 20 minutes. Add sausage; simmer 5 minutes. Cut each ear of corn into 4 pieces, and add to pot. Simmer 10 minutes. (If you lose your boil at any point, cover with a lid to return it to a simmer.) Add crawfish, and simmer 5-10 minutes.
When is the best time to eat crawfish?Be the first to rate & review! Just as there's no wrong way to eat crawfish, there's no wrong time to enjoy them either. That said, our favorite time to throw a crawfish boil is early spring, when we can boil up some crawfish, corn cobs, and potatoes, and enjoy them outdoors with our friends and family.